Sharing Food and Memories with Friends and Family

June 12, 2015
Irene Saiger


Peanut Butter and Jelly Cookies

IMG_2739June gloom has settled over Los Angeles.  After a tough week, I couldn’t wait to get home this afternoon knowing just what to do to help me feel “sunny,”  even if the weather isn’t cooperating.

Lately I’ve been keeping a close eye on my backyard. I’ve picked the first blackberries from the bush we planted just a few months ago, enjoyed some truly vine-ripened cherry tomatoes, and made schav borscht with freshly picked sorrel.  A gray dove has built a nest under the eaves of my patio, and twice a day, morning and afternoon, I check to see if she is still there.  She is as devoted a mother as any I have ever seen, sitting there hour after hour, without food or water from what I can tell.  I’ve only seen the male come by once and he managed to stay for about three minutes, flying off before the female returned. I stood watch till she did, worried about crows and squirrels stealing the eggs.

So when I arrived at home this afternoon, I baked.  Standing in the kitchen with a glass mixing bowl that belonged to my mother-in-law, slowly creaming together four basic ingredients, I made peanut butter and jelly cookies.  I have house guests who arrived just in time to try them.  David said he loves peanut butter and told me his wife Lauren makes him a PB&J sandwich every day. Exactly!  Just like the sandwich, something about that combination makes you feel better, even on a sunless day.


Peanut Butter and Jelly Cookies

2 cups natural chunky peanut butter

2 cups baker’s sugar

2 tsp vanilla

2 large eggs, slightly beaten

some strawberry jam

Preheat oven to 350 degrees. Cover cookie sheets with parchment paper but do not grease.  In a large bowl mix all ingredients other than jam.  Take small pieces of dough and roll into balls, and place on cookie sheet.  Using the back of a spoon, gently press down on cookies. Then take the tip of the spoon and make a small indentation and fill with strawberry jam using a very tiny amount. Bake for 10-12 minutes.  Yielded 60 cookies.

Note: I made some of them by just pressing down gently with a shot glass and sprinkling a tiny drop of sea salt on top.  (no jam)



8 thoughts on “Peanut Butter and Jelly Cookies

  1. This looks amazing. We could substitute almond butter and you would have a great cookie for Passover. I think I will add a Hershey’s kiss instead of the jam, since our family is in love with chocolate! All the best Jessica

    • Thanks Jessica! They were really good considering they had no flour and yes they would be great for Passover too!! Cute idea!! Will they stay whole or melt? Let me know.


  2. hi, irene.

    strangely enough we have gone back to having peanut butter and jam on a bialy or a bagel in the mornings. never have had peanut butter and jam cookies but they must be delicious. forgot about june gloom. hope you had a wonderful weekend with everyone.

    your shvester

  3. Loved your Post and really loved having your PBJ recipe. I must make them. Thank you for sending me the story and the recipe!!! Crazy day here…Rained a lot and then, there was sunshine the rest of the day. Thanks again!!!!! Dorothye

  4. Hi Irene. Great post. No flour in the recipe?

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